1. Prepare the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and lightly flour it, or line it with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
4. Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
5. Combine Everything
Add the dry ingredients gradually, alternating with the coconut milk. Begin and end with the dry ingredients. Mix just until combined—don’t overmix.
Fold in the shredded coconut.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Make the Moisture-Boosting Soak
While the cake is baking, whisk together the coconut milk, sweetened condensed milk, and vanilla extract.
8. Soak the Warm Cake
When the cake comes out of the oven, let it cool for about 5–10 minutes. Poke small holes all over the surface with a fork or skewer.
Slowly pour the coconut milk mixture over the warm cake, allowing it to soak into the holes.
This is the secret to that wonderfully moist texture!
9. Prepare the Frosting
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
10. Frost the Cake
Spread the whipped cream evenly over the completely cooled cake.
Generously sprinkle shredded coconut over the top.
11. Chill and Serve
Refrigerate the cake for at least 1–2 hours before serving. This gives the coconut soak time to fully absorb into the cake.
Cut into squares and serve chilled.
Helpful Tips
For the best coconut flavor, use full-fat canned coconut milk rather than a thin coconut beverage.
Don’t skip the soaking step—it is what gives this cake its exceptionally moist, tender texture.
For an even richer coconut flavor, lightly toast some of the shredded coconut before sprinkling it over the frosting.
Store leftovers covered in the refrigerator for up to 4 days.
Enjoy every soft, creamy, coconut-filled bite!
